Bullock's Heavenly Lemon Pie

Ingredients:

Meringue Crust:

4 egg whites
1 cup of sugar
non-stick cooking spray

t teaspoon of lemon juice

Beat egg whites on high speed until soft leads form, 3 to 4 minutes. Gradually add sugar, beating until stiff but not dry. Blend in juice last. Coat 9-inch pie pan with nonstick cooking spray. Spoon meringue mixture into pan, and with a tablespoon, push mixture up around edges to form pie shell. Bake at 200 degrees for 2 hours. Cool.

Filling:

4 egg yolks

1/2 cup sugar

Grated zest and juice of one large lemon

2 cups whipping cream whipped

1 tablespoon, powdered sugar

Beat egg yolks with sugar, lemon zest and juice until light in color and slightly thickened. Cook, stirring in top of double boiler set over, but not touching simmering water until thickened, about 10 minutes. Remove from and cool thoroughly. Fold in half of whipped cream. Turn into meringue crust and refrigerate for at least 2 hours to set. Fold powdered sugar into remaining whipped cream and spread over chilled pie. 

Gluten Free Cinnamon Pecan Coffee Cake

Ingredients:
3/4 cup softened butter
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour (Gluten Free or A/P) (306 g)
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt

Ingredients for Topping
3/4 cup light brown sugar
1/3 cup chopped pecans
1 tsp ground cinnamon

Directions:
Cream together the butter and sugar. Slowly beat in the 2 eggs. Combine flour, cinnamon, baking powder, baking soda and salt. Mix. Add 1/3 of the flour mixture to the eggs, butter and sugar. Mix until incorporated.
Add 1/3 of the sour cream and mix just till incorportated. Continue to add flour and sour cream one third at a time mixing after each addition.

Lightly butter a 9x13 inch baking pan and spoon batter into the pan. Distribute topping over the batter.

Cake can be refrigerated overnight and baked in the morning.

Cook at 350 degrees for 35-40 minutes.

Gluten-Free Brioche Rolls (Bouchon Bakery)

INGREDIENTS

• 2 teaspoons instant yeast (1 packet of rapid rise yeast)
• 1 tablespoon plus 2 teaspoons granulated sugar (20 grams)
• 3/4 cup plus 2 tablespoons plus 1 3/4 teaspoons water, at 75 degrees (230 grams)
• 3 3/4 cups plus 1 tablespoon Cup4Cup (or equivalent) (535 grams)
• 2 tablespoons plus 3/4 teaspoon kosher salt (20 grams)
• 1/2 cup plus 2 tablespoons eggs (3 large eggs) (158 grams)
• 1 1/2 tablespoons egg yolks (2 yolks) (22 grams)
• 1/4 cup honey (80 grams)
• 3 1/2 ounces unsalted butter, melted and cooled (100 grams)
• Cooking spray
• Egg wash
• 1 teaspoon Maldon salt

DIRECTIONS

Combine the yeast and sugar in a small bowl. Stir in the warm water, and set in a warm spot to proof until the yeast mixture is foaming and bubbly, about 10 minutes.

Meanwhile, combine the Cup4Cup and salt in the bowl of an electric stand mixer fitted with the paddle attachment. Whisk together the eggs, yolks, honey, butter, and proofed yeast mixture in a medium-sized bowl.

Turn the mixer to low speed and slowly add the egg mixture. Increase the speed to medium and mix the dough for 10 minutes. (It will be very silky and not as stiff as regular bread dough.)

Scrape down the sides of the bowl, cover with plastic wrap, and set the bowl in a warm spot until the dough has about doubled in size, about 1 hour.

Using a rubber spatula, deflate the dough, turning it over a few times in the bowl. Scrape down the sides of the bowl, cover the bowl tightly with plastic wrap, and refrigerate for 2 hours.

Spray a 12-cup muffin pan with cooking spray. Spoon 1/3 cup of the dough into each cup. Brush the tops of the rolls with egg wash, top with the Maldon salt, and set in a warm spot to proof uncovered until they rise (but are not doubled) and spread slightly, for about 40 minutes.

Preheat the oven to 350 degrees.

Bake the rolls until the tops are golden brown and a wooden skewer inserted in the center of a roll comes out clean, for 15-17 minutes. Transfer to a cooling rack to cool completely.